Creamy Tomato and Spinach “Orzotto”

This Creamy Tomato and Spinach Orzotto is the ultimate comfort dish—rich, velvety, and packed with deep tomato flavor thanks to Tuscanini’s Tomato Jam. It comes together in one pot for an easy, satisfying meal. Who’s making this for dinner?

1/4 cup Tuscanini Extra Virgin Olive Oil, divided

1 large sweet onion, thinly sliced

12 ounces Flavor Bomb tomatoes

5 ounces fresh spinach

1 pound (1 box) Gefen Orzo

40 ounces (5 cups) vegetable broth, divided

1/2 cup Tuscanini Tomato Jam

1 tablespoon tomato paste

2 teaspoons salt

1/2 teaspoon pepper

1 tablespoon cornstarch

Directions

1. Heat two tablespoons of olive oil in a large pan over medium heat. Add the sliced onion and sauté until soft and caramelized, about eight to 10 minutes. Add the tomatoes and cook for another three to four minutes, until they blister and soften. Stir in the spinach and cook until wilted, about one to two minutes. Remove from heat and set aside.

2. Add the remaining two tablespoons of olive oil to the pan over medium heat. Add the orzo and toast for one to two minutes, stirring frequently. Pour in four cups of vegetable broth, tomato jam, tomato paste, salt, and pepper, stirring to combine. Bring to a boil, then lower to a simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10–12 minutes.

3. In a small bowl, whisk together one tablespoon of cornstarch with the remaining one cup of vegetable broth until smooth. Pour the slurry into the pot and stir well, cooking for another one to two minutes until the orzo thickens and becomes extra creamy.

4. Gently fold in the sautéed onion, tomatoes, and spinach. Cook for another minute until everything is warmed through. Serve immediately and enjoy.

About

Sponsored by Tuscanini

Recipe and Styling by Yocheved Shvarzblat

Photography by Sruly Fryde